Acadian Eight Bean Chili Annie Rosenswei Recipe
Yield: 25 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Each of the following beans,
Kidney, White, Pink, Black,
Red, Pinto, Cranberry, Navy.
1 lbs: Bacon,
5 large: Onions, peeled and chopped
2/3 cup: Garlic, minced
1/4 cup: Coriander seeds, toasted
And ground,
1/4 cup: Cinnamon,
1/4 cup: Paprika,
1/4 cup: Cayenne pepper or to taste,
For the timid tongue,
1/2 cup: Dried Poblano Chili peppers,
Ground,
1 can: 108 oz Italian tomatoes,
W/juice,
12 ounce: Beer,
5 lbs: Lean ground beef,
Salt to taste,
Directions:
Pick over and wash beans. Put in large pot and cover with 4 qts. cold
water. Soak over night. Wash and drain. Cover with water, bring to a
bowl over high heat, lower heat and simmer for 2 hours or until
tender. Cook bacon in a large skillet, drain and crumble. Put next 7
ingredients in skillet and saut
e for 5 minutes. Add tomatoes and
beer, simmer. In another skillet saut
e ground beef until no longer
pink. When beans are tender drain, reserving liquid. Add meat, bacon
and vegetables to beans. Simmer over low heat until hot, adding bean
liquid if necessary.
Source from luhu.jp
water. Soak over night. Wash and drain. Cover with water, bring to a
bowl over high heat, lower heat and simmer for 2 hours or until
tender. Cook bacon in a large skillet, drain and crumble. Put next 7
ingredients in skillet and saut
e for 5 minutes. Add tomatoes and
beer, simmer. In another skillet saut
e ground beef until no longer
pink. When beans are tender drain, reserving liquid. Add meat, bacon
and vegetables to beans. Simmer over low heat until hot, adding bean
liquid if necessary.
Source from luhu.jp
Tags
Chili